Something I actually enjoy about coming into this chilly season is the way our diets, tastes and cravings change as well.
As I chef I love how I have the constant opportunity to write new menus. I can make adjustments to alter a certain meal to feel more in tune with the season, while also using fruits & vegetables in their peek. This time of year I find my spice rack to have clove, nutmeg and cinnamon a lot closer to the front of line.
Here are some shots from a recent 5 course dinner. A meal Made to embrace the holiday season.
Breeze Salad - Hand picked mix of Organic baby greens with tomato, sunflower seed and a brown sugar vinaigrette.
Mocha PannaCotta Cocoa - Set cream with a hint of mocha, Callebaut chocolate and Sambuca strawberries